Ingredients
- 1 Tbsp. plus 1/2 cup butter, divided
- 1 1/2 cups miniature marshmallows
- 2 1/4 cups sugar
- 1 cup heavy whipping cream
- 16 squares (1 oz. ea.) white baking chocolate, cut into small pieces
- 2 tsp. vanilla extract
- 2 cups chopped pecans
Directions
Line a 9 inch square pan with foil. Grease the foil with 1/2 Tbsp. butter and set aside. Butter the sides of a large heavy saucepan with 1/2 Tbsp. butter. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside.
In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve any sugar crystals. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove from heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until chocolate and mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan. Refrigerate until firm. Lift out of pan; remove foil and cut into 1 inch squares. Store in an airtight container at room temperature.
By Trudy from Springfield, IL
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